cream puffs on thursday

Last year I locked myself in the kitchen to produce Fat Thursday’s classic: donuts. This year, however, I really wanted sth. more weather appropriate... Deep-frying even the most delicious pastries is the last thing I want to do in 30 degree weather. 

And so… I made the cream puffs. I simply love how cute and elegant they look. They always remind me of Marie Antoinette, though that’s probably Coppola’s fault.

The best thing about puffs: they really are a super easy to make. Pretty quick too, if you don’t count the cooling time. In fact, I have no idea why I don’t make them more often?

One important thing to remember: they do have the power to make even the most ordinary day feel special!

Puff shells:

½ cup water (120ml)

60g butter

½ cup flour

2 eggs

Bring water and butter to boil – it’s best to use teflon pot. Add flour and mix energetically for few minutes. Be careful not to burn it.
After the mass cools down, mix in the eggs until smooth. Using pastry bag (or a spoon) pipe the dough onto baking sheet.

Note – puffs will “puff up” in the oven

Note 2 – you can use this recipe for regular round puffs, éclairs, profiteroles, etc.

Bake 20-30 minutes (until golden brown) in 200 degrees.

When the shells are cool, cut them in half and fill with whipped cream, butter cream etc. You can add fruits, drizzle them with chocolate or cover in powdered sugar.

Note 3 – you can simply pipe the frosting into the shell without cutting it.

Whipped pudding butter cream:

1 cup of thick vanilla pudding

100g butter

200 g whipping cream

2 tbsp sugar

In large bowl whip the cream and set aside. Cream the butter with sugar, add pudding and mix until well combined and fluffy. Fold the mixture into the whipped cream – refrigerate for 20 minutes.